Tatsoi Ravioli with a Lemon & Sage Cream Sauce
Fresh handmade ravioli stuffed with tatsoi and ricotta, served with a creamy sage and lemon sauce — this is one of my favorite garden-to-table pasta dishes, and one I come back to again and again. This recipe is special to me because it highlights one of my favorite vegetables I grow in my own garden: tatsoi.
If you're not familiar with tatsoi, it's a leafy green that looks and cooks very much like spinach, but grows much better in hot climates. Regular spinach hates the heat and only grows for a few months of the year in many gardens, but tatsoi is incredibly heat tolerant and can grow for much longer. It has a very mild flavor, cooks down just like spinach, and can easily be substituted in any recipe that normally calls for spinach.
I created this recipe as a familiar way to try tatsoi for the first time, because everyone already knows what ravioli is. It's a comfortable, family-style dish that lets this garden ingredient truly shine. And if you'd like to grow tatsoi in your own garden, you can find seeds HERE.
Watch the video version of this recipe: coming soon
Ingredients for the Ravioli Pasta Dough
3 large eggs
300 grams of duram wheat semolina flour
Splash of water if needed to get the dough to the correct consistency
Ingredients for the Tatsoi & Ricotta Cheese Ravioli Filling
1/2 cup total of cooked and chopped tatsoi or can use spinach (about 16 oz by weight dry fresh leaves)
15 oz of ricotta cheese
4 oz grated pecorino cheese
1/2 TSP grated nutmeg
1/2 tsp ground black pepper
1 egg
1/2 tsp salt
Ingredients for the Lemon & Sage Cream Sauce
About 4 to 6 fresh sage leaves
1 TBS total of peeled and minced garlic
1/4 cup of fresh lemon juice
2 TSP of lemon zest
1 stick of butter
1 quart of heavy cream
2 cups of grated parmesan cheese
2 TBS chopped fresh parsley
Directions
Make the Pasta Dough
Pour the flour onto your work surface and create a well in the center. Crack the eggs directly into the well. Using a fork, slowly begin whisking the eggs while gradually pulling flour in from the edges. Continue mixing until the dough becomes thick and shaggy. Once solid enough to handle, switch to kneading the dough by hand for about 10 minutes, until it becomes smooth and elastic. If the dough feels too dry, add a very small splash of water as you knead to bring it together.
Once smooth, place the dough into a lightly oiled bowl and cover with a damp towel. Transfer to the refrigerator and let it rest for about 1 hour.
Prepare the Tatsoi Filling
Rinse the tatsoi leaves thoroughly and use kitchen scissors to cut the thicker rib stem from the center of each leaf. Bring a large pot of water to a boil, add the tatsoi leaves, and cook for about 5 minutes. Strain the leaves and immediately transfer them into a bowl filled with ice water. Let them sit for about 2 minutes until fully cooled — this stops the cooking process and helps the leaves keep their bright green color. Remove the leaves and squeeze out as much excess water as possible, then chop finely.
In a mixing bowl, combine the chopped tatsoi with the ricotta, grated pecorino, nutmeg, black pepper, egg, and salt. Mix until the filling is smooth and evenly combined.
Assemble the Ravioli
Roll the pasta dough out into thin sheets using a pasta roller or rolling pin. Lightly flour your work surface and lay down a sheet of pasta. Press softly to find the midpoint of the sheet, then moisten the entire surface with a little water — this helps the ravioli seal better.
Use a large 3-inch ravioli press to make soft indents into the sheet so you can approximate where to place the filling. Add a tablespoon of the tatsoi ricotta filling into each indent. Fold the other half of the pasta sheet over the top and gently press around each mound of filling, pushing air out as you go. Use the ravioli press to cut each ravioli circle.
Set the finished ravioli on a lightly floured surface or baking sheet to prevent sticking. This recipe makes a large batch — plan on about 4 ravioli per person. The rest can be packed into freezer bags and frozen for another day.
Make the Lemon Sage Cream Sauce
Melt butter in a large pan over medium heat. Add the sage leaves, minced garlic, and lemon zest. Cook for about 2 to 3 minutes until fragrant, then remove and discard the sage leaves. Add fresh lemon juice and heavy cream, whisking constantly on a gentle simmer. As the cream warms, gradually add the grated parmesan while continuing to whisk. The cheese will melt into the sauce and create a rich, creamy texture. Keep whisking until the sauce has reduced and coats the back of a spoon.
Cook and Serve
Bring a pot of salted water to a soft, gentle boil — if the water is boiling too vigorously, it can cause the ravioli to open and break apart. Cook the ravioli for about 2 to 3 minutes. Fresh ravioli cook very quickly; once they float to the top, they are ready.
Remove the ravioli from the water with a slotted spoon rather than dumping them into a colander, which can cause them to break. Add a few ravioli to each plate, spoon the sauce over the top, and serve immediately. Garnish with extra parmesan and fresh parsley.
Supplies
Below are links to the supplies and ingredients used in making this recipe.
Durum Wheat Semolina Flour for Pasta: https://amzn.to/4fCFYJA
Extra Large Bamboo Cutting Board: https://amzn.to/4pYyxP6
Bohemian colorful plate set: https://amzn.to/4b4QN4E
White Enameled Cast Iron Cookware Set: https://amzn.to/3MTERZA
Silicone Cooking Whisk & Utensils Set: https://amzn.to/3MSXSLK
Ceramic Small Dipping Sauce Bowls: https://amzn.to/3Yfkrws
Blue Resin & Wood Knife Set (Amazon): https://amzn.to/4cVurkd
Blue Resin & Wood Magnetic Knife Block (Amazon): https://amzn.to/4fvfh6P
Extra Large Bamboo Cutting Board: https://amzn.to/4pYyxP6
KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer: https://amzn.to/46ps1Il
KitchenAid Pasta Maker Attachment: https://amzn.to/3QBnfnn
Round 3 inch Ravioli Stamp: https://amzn.to/4e9QS72
Fine Mesh Colander: https://amzn.to/4f6AdAY
Rainbow Metal Mixing Bowls: https://amzn.to/3Wbj9RN
Rainbow Metal Measuring Cups and Spoons: https://amzn.to/4fHRcMV
Rainbow Silverware & Flatware Set: https://amzn.to/4upFji8
Kitchen Scissors : https://amzn.to/4ap8r1P